This Ground Beef Enchilada Skillet is a comforting and simple dish that brings warmth to your family table. With tender beef and creamy butternut squash, every bite is filled with rich flavors. It’s quick to prepare, making it perfect for those busy weeknights when everyone is hungry and looking for something delicious.
Why You Will Love This Ground Beef Enchilada Skillet
This dish is not only tasty but also very easy to make. It combines everyday ingredients that you might already have in your kitchen. Cooking takes less than 30 minutes, making it a great choice for a quick family dinner. Plus, it’s a one-pan meal, which means fewer dishes to wash afterward. Everyone will love the cozy flavors, and you’ll love how simple it is.
How to Make Ground Beef Enchilada Skillet
Making this skillet meal is straightforward and beginner-friendly. You’ll start by cooking the beef with onions and garlic until browned. Then, add in the butternut squash and let it cook until tender. The enchilada sauce gives it a nice kick, while tortilla strips add a fun texture. Just mix it all in one skillet and serve!
What You Need
Here’s everything you will need to create this delicious meal:
- 1 pound ground beef (85/15 blend recommended, can substitute ground turkey)
- 1/2 onion (diced)
- 3 cloves garlic (minced)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper (omit for AIP)
- 1 teaspoon oregano
- 1 teaspoon cumin (omit for AIP)
- 2 cups butternut squash (cubed into ½-inch pieces, frozen and thawed recommended)
- 1 1/2 cups enchilada sauce (use Siete brand for paleo)
- 4 almond flour tortillas (sliced into strips)
- 1/4 cup dairy-free cheese (shredded, optional)
- 2 tablespoons dairy-free sour cream
- 2 tablespoons fresh cilantro (chopped)
- 1 tablespoon green onion (chopped)
- 1 avocado (sliced)
- fresh lime wedges (to serve)
Step-by-Step
- Heat a large skillet over medium heat and add the ground beef, diced onion, minced garlic, salt, black pepper, oregano, and cumin. Break up the beef with a wooden spoon, crumbling it into small pieces as it cooks.
- Cook for 6-8 minutes until the beef is completely browned with no pink remaining and the onions have softened. Carefully drain off most of the fat into a heat-safe container, leaving about 2 tablespoons in the pan. Transfer the beef mixture to a plate and set aside.
- In the same skillet (with the reserved fat), add the cubed butternut squash and sauté for 5-7 minutes if using thawed frozen squash, or 12-15 minutes if using fresh, stirring occasionally until the squash is fork-tender and lightly golden. Return the cooked beef mixture to the pan and stir to combine.
- Pour in the enchilada sauce and stir well to coat all the beef and squash evenly. Bring the mixture to a low simmer where it’s bubbling gently, then add the sliced tortilla strips. Gently fold them into the sauce and let them soften for 2-3 minutes.
- If using cheese, sprinkle it over the top and let it melt for about 1 minute with the heat still on low. Remove the skillet from heat. Top with fresh cilantro, chopped green onion, dollops of dairy-free sour cream, sliced avocado, and serve with lime wedges on the side.
How to Serve Ground Beef Enchilada Skillet
This dish can be served with a fresh salad or some chips for a crispy touch. You can also enjoy it with extra lime wedges to squeeze over the top. Feel free to customize with your favorite toppings, like jalapeños or additional cheese. It’s great for a cozy family dinner or even a casual gathering with friends.
How to Store Ground Beef Enchilada Skillet
To store leftovers, let the skillet cool, then transfer it to an airtight container and store it in the fridge for up to 3 days. For longer storage, you can freeze the mixture in a freezer-safe container for up to 2 months. To reheat, simply warm it on the stove over low heat until heated through, adding a splash of water if needed to keep it moist.
Recipe Tips
- Use thawed frozen butternut squash to save time.
- If you prefer, substitute ground turkey for a lighter option.
- Adjust spices according to your family’s taste.
- Make sure to drain excess fat for a healthier dish.
- For a creamier texture, stir in a bit more dairy-free sour cream.
Variations & Swaps
- Swap ground beef for shredded chicken or plant-based protein for a different flavor.
- Use different vegetables, like bell peppers or zucchini, to switch it up.
- For a spicier kick, add more chili powder or diced jalapeños.
- Try corn tortillas instead of almond flour tortillas for a classic taste.
- For a vegan option, substitute the beef with a mix of beans and lentils.
FAQs
Can I prepare this meal ahead of time?
Yes, you can prepare the beef mixture and butternut squash ahead of time. Just store them separately in airtight containers in the fridge. Assemble before serving for a quick cook time.
Is it possible to freeze this dish?
Absolutely! You can freeze the entire skillet (after cooking) in a freezer-safe container. Just defrost it overnight in the fridge before reheating.
What’s the best way to reheat leftovers?
Reheat leftovers in a skillet over low heat, stirring occasionally. You can also microwave it in intervals, stirring between each interval until hot.
Can I substitute the butternut squash?
Yes, sweet potatoes or even frozen corn can be used instead of butternut squash for different flavors.
What toppings go well with this dish?
You can top it with additional avocado, sliced jalapeños, or even a sprinkle of lime juice to enhance the flavors. Fresh herbs like parsley or additional cilantro also add a nice touch.
Ground Beef Enchilada Skillet
Ingredients
Main Ingredients
- 1 pound ground beef (85/15 blend recommended, can substitute ground turkey)
- 1/2 onion onion (diced)
- 3 cloves garlic (minced)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper omit for AIP
- 1 teaspoon oregano
- 1 teaspoon cumin omit for AIP
- 2 cups butternut squash (cubed into ½-inch pieces, frozen and thawed recommended)
- 1 1/2 cups enchilada sauce use Siete brand for paleo
- 4 pieces almond flour tortillas (sliced into strips)
- 1/4 cup dairy-free cheese (shredded, optional)
- 2 tablespoons dairy-free sour cream
- 2 tablespoons fresh cilantro (chopped)
- 1 tablespoon green onion (chopped)
- 1 piece avocado (sliced)
- to taste pieces fresh lime wedges to serve
Instructions
Preparation
- Heat a large skillet over medium heat and add the ground beef, diced onion, minced garlic, salt, black pepper, oregano, and cumin. Break up the beef with a wooden spoon, crumbling it into small pieces as it cooks.
- Cook for 6-8 minutes until the beef is completely browned with no pink remaining and the onions have softened. Carefully drain off most of the fat into a heat-safe container, leaving about 2 tablespoons in the pan. Transfer the beef mixture to a plate and set aside.
Cooking
- In the same skillet (with the reserved fat), add the cubed butternut squash and sauté for 5-7 minutes if using thawed frozen squash, or 12-15 minutes if using fresh, stirring occasionally until the squash is fork-tender and lightly golden. Return the cooked beef mixture to the pan and stir to combine.
- Pour in the enchilada sauce and stir well to coat all the beef and squash evenly. Bring the mixture to a low simmer where it’s bubbling gently, then add the sliced tortilla strips. Gently fold them into the sauce and let them soften for 2-3 minutes.
- If using cheese, sprinkle it over the top and let it melt for about 1 minute with the heat still on low. Remove the skillet from heat.
Serving
- Top with fresh cilantro, chopped green onion, dollops of dairy-free sour cream, sliced avocado, and serve with lime wedges on the side.
